Jezebel sauce

By • March 25, 2011 • 3 Comments



Author Notes: This is one of the most versatile condiments on the face of the earth, and there are as many recipes for it as there are Southern cooks, because we all have one. It's great with pork -- try glazing pork chops just before they come off the grill, or adding a big dollop to stock or white wine when you braise a pork shoulder roast, or spreading it on a ham sandwich with some good, strong cheese. It's a nice counterpoint to grilled or broiled chicken. And in the quintessential Southern appetizer, you can dump several spoonsful over a block of Philadelphia cream cheese and surround it with crackers. (Or, if your tastes don't run as plebian as Philly CC, put it over some chevre.) It makes a nice addition to a medley of fruit dips. And I even like it slathered on toast. It lasts a good long while in the fridge; I always seem to use it up before it goes bad.Kayb

Makes about a pint

  • 8 ounces pineapple preserves
  • 8 ounces apricot preservews
  • 2 tablespoons hot Thai horseradish (if using regular horseradish, you may want to use more; season to your own "horsey" taste)
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons brown or turbinado sugar
  • 1/2 teaspoon kosher salt
  1. Combine all ingredients in a small saucepan. Bring to a simmer. Taste and correct seasonings.
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Tags: Cocktail Party, condiments, spicy

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Man I hadn't thought about jezebel sauce in forever - at Threadgill's we served a big ole slice o ham with jezebel and cornbread - yum! It goes back into my repetoire - thanks!!

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over 3 years ago ellenl

YES!

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over 3 years ago healthierkitchen

Wow - I'm learning something new here! Sounds delicious and where has it been all my life?